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Eggplant Parmesan Dip
Roasted Eggplant Parmesan Dip is a healthy spin on this classic Italian Recipe. There's no tahini, but there is plenty of cheese and marinara!
Course
Appetizer
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
6
servings
Calories
134
kcal
Author
Marjory Pilley
Ingredients
2
pounds
eggplant
1
Tablespoon
olive oil
β
cup
marinara or pasta sauce
ΒΌ
teaspoon
salt
1
cup
shredded mozzarella cheese
we used low-fat
β
cup
Parmesan cheese
grated, plus extra for garnish
3-4
basil leaves
chopped, for garnish
Assorted crackers
pita chips, vegetable dipers or pita pockets
Instructions
Preheat oven to 400 degrees F.
Pierce the outside of the eggplant with a fork 4 or 5 times and cut the eggplant in half lengthwise.
Brush olive oil on the side that was cut.
Place eggplant, cut side down, on a baking sheet coated with cooking spray.
Roast for approximately 30-40 minutes or until skin is crinkly and fork tender.
Remove from oven and allow eggplant to cool for about 10 minutes.
Reduce oven temperature to 350 degrees F.
Scrape flesh into a food processor, discarding outside skin.
Add marinara and salt to food processor and pulse until a chunky consistency.
Scrape eggplant mixture into a baking dish and stir in cheeses.
Bake for approximately 20 minutes or until dip is hot and bubbly.
Garnish with Parmesan cheese and basil, if desired.
Serve hot with crackers, crudites or pita pockets.
Notes
Use low-fat cheese and marinara sauce with no sugar added to keep recipe South Beach 1 Compliant.
Nutritional estimate for dip only.
Nutrition
Calories:
134
kcal
|
Carbohydrates:
11
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
448
mg
|
Potassium:
452
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
295
IU
|
Vitamin C:
5.2
mg
|
Calcium:
230
mg
|
Iron:
0.7
mg